Summary

Ingredients

• 1 ½ kg pork neck, cut into pieces goulash
• Clarified butter
• 2 onions)
• 3 tablespoon flour
• 1 teaspoon powdered sugar
• 3 tablespoon tomato paste
• 1 bottle beer, (dark)
• 1 liter broth
• 4 clove (s) garlic
• 2 red peppers
• 3 tablespoon Dijon mustard
• 1 tablespoon cranberries
• salt
• Cayenne pepper
• paprika powder
• Caraway
• parsley

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Instructions

1. Melt the butter in the pan, fry the meat in portions with a little flour and take it out again.
2. Now sprinkle powdered sugar into the pot, sweat the chopped onions until translucent, stir in the tomato paste and deglaze with the beer. Let everything boil down briefly and add the meat again. Pour in the broth. Stir in the mustard and cranberries and leave to stand for 3 hours, covered.
3. Remove the lid after about 2 - 2.5 hours. Add the chopped peppers and the garlic (either chopped or pressed). Simmer for about 0.5 - 1 hour without the lid and season with the spices.
4. I always have simple boiled potatoes and bread to dunk and of course a nice cool beer.